September 16, 2010

There's a recipe somewhere in here...

You know, food blogging isn't my life. Compared to a lot of food bloggers, or even bloggers in general, I spend relatively little time running my blog. Generally speaking, I post about what I make for meals at home, sharing with you a new recipe I've tried or an old favorite we return to time and time again. If I happen to take a picture, that's fantastic, and I give myself a pat on the back.

The hardest times to put a post together are when my house is a wreck. Like right now, for instance. It's hard to get decent pictures when in the background you see a mountain of unwashed dishes or a forest of cereal boxes littering the kitchen table. And unlike many other types of blogs, a food blog requires one to create something in order to write about it. So it's a challenge -- a challenge I signed up for willingly, so I'm not complaining, really, just mulling over why it can take me forever sometimes to get something on here that satisfies me.

And I hope that what I write satisfies you, too. Maybe it inspires you or makes you laugh. Whatever keeps you coming here, I'm glad because I love that anyone would think to pay attention to my little corner of the internet at all. So, Thanks!

After all that, I do have a recipe to share with you. It takes so few ingredients and so little effort that it can barely be called a recipe at all, but it is truly scrumptious so I hope you will try it. (I even took a picture! {Pat on back.})

1 packet onion soup mix (such as Lipton)
1 packet zesty Italian dressing mix (such as Good Seasons)
a beef roast, 3 or 4 pounds (Whatever kind you can find for a good price. We usually use chuck.)
water
sliced provalone cheese
good french rolls
caramelized onions (optional)

The super easy directions are as follows: Place roast in crock pot. (Mine is a 5 qt. size.) Sprinkle in both packets of seasoning. Fill with enough water to just cover the roast. Let cook on low all day. When the meat falls apart, it's ready. (Usually after 8 hours or so.)

When you're ready to serve, shred the beef with two forks. Split your french rolls, top with provalone and broil until golden. Fill prepared rolls with beef (and caramelized onions, if you've gone to the trouble of making them) and serve with a little dish of the liquid (jus) from the slow-cooker.

Leftovers can be frozen and reheated. (I never have any jus left when I freeze my leftovers, so I serve it the second time around with the au jus from a packet. Still delish!)

1 comment:

As I'm leaving for work, I'm remembering I didn't plan menus for the week and it's Parent Teacher Conferences so I will be home late. So I got on your blog and found this slow cooker French dip sandwiches recipe- I had all the ingredients so I decided to go for it. I through everything into the crock pot and when I got home...whala! A yummy dinner all made. I love the seasoning the two mixes give to the favors in the meat. You saved my life today Pretty Kitten! Thanks for sharing!